1 bunch of chard (you want about 5 cups once it’s all chopped up)
4 teaspoons olive oil
2 teaspoons red wine vinegar or cider vinegar
2 teaspoons lemon juice
2 teaspoons maple syrup
Salt and pepper, a couple shakes of each
1 cup diced cucumber
1 small beet, sliced thinly and slices cut into quarters (raw)
1/4 cup golden raisins or dried cranberries
1/4 cup toasted sunflower seeds
Cut the stems out of the chard and put them back in the fridgerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼” slices, giving you long chard ribbons. That’s called a chiffonade!
Put chard int oa large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
Add everything else and toss.
Let it sit 15-30 minutes, or as long as it takes you to take a damn shower, to get the chard leaves softened. Eat it and be the healthiest person you know.